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Journal Abstract Search

309 related items for PubMed ID: 28366000

  • 1. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR, Chira K, Teissedre PL.
    J Agric Food Chem; 2017 Apr 26; 65(16):3320-3329. PubMed ID: 28366000
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  • 2. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2019 Apr 25; 278():460-468. PubMed ID: 30583397
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  • 3. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2016 Nov 01; 210():500-11. PubMed ID: 27211676
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  • 4. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability.
    Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD.
    J Agric Food Chem; 2019 Jul 31; 67(30):8402-8410. PubMed ID: 31276623
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  • 5. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM.
    J Sci Food Agric; 2017 Nov 31; 97(14):4847-4856. PubMed ID: 28382620
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  • 6. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
    Cameleyre M, Lytra G, Schütte L, Vicard JC, Barbe JC.
    J Agric Food Chem; 2020 Nov 25; 68(47):13319-13330. PubMed ID: 32286816
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  • 7. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.
    Food Chem; 2012 Sep 15; 134(2):851-63. PubMed ID: 23107700
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  • 8. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition.
    Laqui-Estaña J, López-Solís R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E.
    J Sci Food Agric; 2019 Jan 15; 99(1):436-448. PubMed ID: 29896885
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  • 9. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
    Sánchez-Iglesias M, González-Sanjosé ML, Pérez-Magariño S, Ortega-Heras M, González-Huerta C.
    J Agric Food Chem; 2009 Dec 23; 57(24):11498-509. PubMed ID: 19943618
    [Abstract] [Full Text] [Related]

  • 10. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
    Chira K, Teissedre PL.
    Food Chem; 2013 Sep 01; 140(1-2):168-77. PubMed ID: 23578629
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  • 13. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY, Duan CQ.
    Crit Rev Food Sci Nutr; 2019 Sep 01; 59(12):1840-1867. PubMed ID: 29381384
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  • 17. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
    Jourdes M, Michel J, Saucier C, Quideau S, Teissedre PL.
    Anal Bioanal Chem; 2011 Sep 01; 401(5):1531-9. PubMed ID: 21479542
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  • 18. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.
    Ye DQ, Zheng XT, Xu XQ, Wang YH, Duan CQ, Liu YL.
    Food Chem; 2016 Jul 01; 202():236-46. PubMed ID: 26920290
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  • 20. Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
    Bosso A, Petrozziello M, Santini D, Motta S, Guaita M, Marulli C.
    J Food Sci; 2008 Sep 01; 73(7):S373-82. PubMed ID: 18803731
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